• ¼ cup water
  • ¼ cup white sugar
  • 1 tablespoon fresh rosemary leaves(Optional)
  • 1 scoop raspberry sorbet
  • 1 fluid ounce dry gin
  • 4 fluid ounces Prosecco
  • 1fresh cranberry(Optional)
  • 1 sprig fresh rosemary(Optional)
  • Directions

  • Step 1

    Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to low; let simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.


  • Step 2

    Strain syrup into a sterilized glass jar. Cover and refrigerate until completely chilled, at least 20 minutes.

  • Step 3

    Drop sorbet into the bottom of a champagne flute. Pour 1 fluid ounce rosemary syrup and gin on top. Pour in Prosecco very slowly so that it does not overflow. Garnish with 1 cranberry and sprig of rosemary.

  • Cook's Note:

    Cranberry or lemon sorbet may be used in place of the raspberry sorbet.

    Editor's Note:

    Nutrition data for this recipe includes the full amount of simple syrup. The actual amount of simple syrup consumed will vary.

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